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Banjar Chicken Soup (Soto Banjar)

A traditional chicken soup from South Kalimantan, Indonesia, Soto Banjar is known for its fragrant, spice-infused clear broth and comforting ingredients like chicken, rice cakes, and glass noodles. It’s a soulful dish often served during family gatherings or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 generous portions
Course: Main Course, Soup
Cuisine: Indonesian, South Kalimantan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 whole free-range chicken ayam kampung, halved
  • 8 cups 2 liters water
  • 1 ½ tablespoons salt
Spice Paste (Bumbu Halus)(Blend into a smooth paste using a food processor or mortar and pestle)
  • 9 shallots or substitute with 3 small red onions
  • 5 garlic cloves
  • 1/2 whole nutmeg or 1/4 tsp ground nutmeg
  • 1/2 teaspoon whole white peppercorns or ground white pepper
Whole Aromatics (Bumbu Utuh)
  • 3 green cardamom pods kapulaga hijau
  • 4 cloves cengkeh
  • 1- inch cinnamon stick kayu manis
  • 2 bay leaves daun salam – use dried bay leaf as substitute
  • 1 stalk lemongrass serai, bruised
Toppings & Garnishes
  • Rice cakes ketupat or lontong, diced — can substitute with steamed jasmine rice or cooked rice cakes
  • 2.5 oz 75 g glass noodles (soun), soaked in hot water
  • 4 boiled eggs halved
  • Fried potato patties perkedel — optional
  • 1 scallion daun bawang, thinly sliced
  • 1 stalk celery Indonesian-style daun seledri, chopped
  • 3 tablespoons fried shallots bawang goreng
  • Sweet soy sauce kecap manis, to taste
  • 2 limes or lemons cut into wedges

Instruction
 

  1. Prepare the Chicken Broth
    In a large pot, combine chicken, water, and salt. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is fully cooked and tender (about 30–40 minutes). Remove the chicken, shred the meat, and reserve the broth.
  2. Make the Spice Base
    In a skillet, heat a bit of oil and sauté the blended spice paste until fragrant. Add the whole spices (cardamom, cloves, cinnamon), bay leaves, and lemongrass. Continue sautéing until the spices release their aroma (about 3–4 minutes).
  3. Flavor the Broth
    Pour the sautéed spice mixture into the reserved chicken broth. Simmer for another 10–15 minutes so the flavors fully infuse into the soup. Taste and adjust seasoning if needed.
  4. Assemble the Bowls
    In individual serving bowls, add rice cakes (or rice), softened glass noodles, shredded chicken, halved boiled eggs, and optional perkedel. Top with sliced scallions, celery, and fried shallots.
  5. Serve
    Ladle the hot broth over the ingredients. Serve with sweet soy sauce and lime wedges on the side. Enjoy hot!

Notes

  • Chicken: Free-range or organic chicken gives the most authentic flavor. Regular chicken can be used but may be less rich.
  • Shallots: Indonesian shallots are smaller and sweeter; you can use red onions if unavailable.
  • Nutmeg: Whole nutmeg gives better depth, but ground is fine for convenience.
  • Daun Salam: This Indonesian bay leaf has a subtle aroma. Use regular dried bay leaf if you can’t find it.
  • Kecap Manis: A sweet soy sauce with molasses-like thickness; you can find it at Asian markets or substitute with a mix of soy sauce and a bit of brown sugar.
  • Ketupat/Lontong: These are compressed rice cakes. You can use cooked jasmine rice, sticky rice squares, or even rice noodles as a substitute.
  • Perkedel (Potato Patties): Optional, but a nice side. Can be substituted with mashed potato croquettes or skipped altogether.